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Beef Ragu Pasta Recipe

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This Beef Ragu Pasta recipe features tender beef simmered in a rich tomato sauce, served over pasta for a hearty and comforting meal. Perfect for cozy dinners, this Italian classic is sure to satisfy. Keywords: Beef Ragu Pasta, Italian beef ragu, hearty pasta recipe.

Ingredients

Scale
  • 12 oz pasta (such as pappardelle or fettuccine)
  • 1 lb beef chuck or stew meat, cut into chunks
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 cup red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Fresh parsley or basil, chopped (for garnish)

Instructions

  • Season the beef with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides, then remove and set aside.
  • In the same pot, add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Add the crushed tomatoes, beef broth, tomato paste, oregano, and basil. Stir to combine.
  • Return the beef to the pot, reduce the heat to low, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
  • Cook the pasta according to package instructions. Drain and set aside.
  • Serve the beef ragu over the cooked pasta, garnishing with fresh parsley or basil.

Notes

  • For a richer flavor, use a combination of beef and pork.
  • You can make the ragu a day ahead to let the flavors develop even more.
  • Serve with grated Parmesan cheese for added richness.

Nutrition

Find it online: https://avarecipes.com/beef-ragu-pasta-recipe/